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 Crispy Prawns Recipe


  • 450 g/1lb peeled tiger prawns

  • 15 ml/1 tbsp rice wine or dry sherry

  • 10 ml/2 tsp soy sauce

  • 5 ml/1 tsp five-spice powder

  • salt and pepper

  • 90 ml/6 tbsp corn-flour (cornstarch)

  • 2 eggs, beaten

  • 100g/40z breadcrumbs

  • groundnut oil for deep-frying


  1. Mix the prawns with the wine or sherry, soy sauce and five-spice powder and season with salt and pepper.

  2. Toss them in the corn-flour then coat in beaten egg and breadcrumbs. Deep-fry in hot oil for a few minutes until lightly browned then drain and serve at once.

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